FRESH, INVENTIVE CUISINE IS ROOTED IN THE LEGACY OF ANCIENT GREECE AT
ICONIC SANTORINI, A BOUTIQUE CAVE HOTEL 

(Santorini, Greece, August, 2016) Iconic Santorini, an exquisite boutique cave hotel fashioned from the traditional white-cube village of Imerovigli is steeped in history. Literally suspended from volcanic cliffs above the caldera on one of Santorini’s highest vantage points, the hotel welcomes guests who are craving an authentic Greek experience. Luxurious amenities include four-layer ergonomic beds, sleekly stylish bathrooms and wraparound terraces with jetted grotto pools overlooking the sea. As Architectural Digest noted, the hotel takes “the rustic Cycladic aesthetic to a new level of refinement.”

To honor the spectacular setting, Iconic Santorini Chef Konstantinos Avgoulis also works to ensure that the hotel’s cuisine is linked to tradition, and sources ingredients like produce, seafood, cheese and even honey locally whenever possible. “The ancient Greek philosopher Archestratos wrote about five essential rules for gastronomy, and these have always guided my culinary career,” Chef Avgoulis says. Archestratos’s touchstones included the use of pure, natural ingredients in harmonious combinations, as well as the avoidance of heavy sauces or spices, which can hide a food’s true flavor. One the most popular dishes is moussaka, a classic Greek casserole made with ground beef, Kefalotiri cheese, local eggplant, and herbs grown just outside the kitchen.

At Iconic Santorini, guests can either dine on their spacious terrace, at the Pergola overlooking the pool and the caldera, or in the hotel’s cozy whitewashed restaurant with its open kitchen. At any point during the day they are also welcome to drop by the kitchen and watch the chef prepare that evening’s dinner.

To complement the food, more than 40 Greek red, white, rosé and dessert wines are offered. With its high mineral content, Santorini’s volcanic soil helps guarantee both balanced acidity and distinctive aromas. Many wines on the hotel’s list are produced on Santorini, such as those from the renowned Estate Argyros winery, which was founded in 1903 and is home to many old-growth vines. The island’s most widely known grape is Assyrtiko, which produces a dry, aromatic white wine with citrus and mineral notes. The red Mandilaria and Mavrotragano varietals are made from grapes that are processed using a traditional foot-press, then finished with modern techniques.

Please visit iconicsantorini.com for a gallery of dazzling photographs of the hotel’s elegant facilities and individual suites. The site also includes last-minute alerts on other offers. Regular rates for rooms and suites begin at 758 Euros (incl. tax) for two, including full breakfast, hotel taxes, and transfers between the hotel and the island’s airport.

For further information and bookings, please contact info@iconicsantorini.com

Additional background, interviews and hi-res photography are available from Martha Morano: martha@moranopr.com or 212/860-5566.

The Iconic Santorini is a proud member of the Mantis Collection of award-winning five-star properties around the world, a combination that ensures every guest enjoys world-class service and a warm, friendly welcome.

Moussaka

Ingredients:

2 kg Eggplant
500 g Potatoes
350 g Minced meat sauce
200 g Kefalotiri cheese (can be substituted with Parmesan cheese)
100 g Breadcrumbs
1500 ml Bechamel cream
Salt and Pepper

For the minced meat sauce
300 g Ground beef
100 g Onions (finely chopped)
50 g Carrots (finely chopped)
1 Celery stick (finely chopped)
1tsp Tomato paste
150 g Tomato juice concentrate
20 ml Olive oil
20 ml White wine
1 Bay leaf
1 Rosemary twig
2 All Spice corns
Salt and Pepper

Preparation:
Pour the olive oil into a pot and add the chopped vegetables; turn the heat to medium and cook, stirring until the vegetables become translucent; add the ground beef, a large pinch of salt and the spices; cook the beef while pressing with a fork until it loses its red color. Add the wine and simmer until it has evaporated; add the tomato paste and the tomato juice and stir well; turn the heat down so it is just simmering and cook uncovered for 1 hour.

Using a sharp peeler, partially peel the eggplant and slice into 2cm thick slices. Place the eggplant slices in a colander and salt them; leave for 15 minutes and drain the moisture by squeezing the eggplant slices. Fry on both sides and set aside, doing the same with the potatoes.

Sprinkle the bottom of a deep baking pan with breadcrumbs; place a layer of potatoes on the bottom and top with a layer of eggplant slices; add the meat sauce and sprinkle with half-grated cheese; top with another layer of eggplant slices and sprinkle on the rest of the cheese. Pour the béchamel sauce over the top and bake in the oven for 45 minutes at 180°C / 350°F until the béchamel sauce becomes a nice golden brown color.